Manti with tomato sauce
4 servings
60 minutes
Recipe taken from the magazine "Culinary Workshop".
1
Knead the dough. Combine eggs with 1/3 cup of water, olive oil, and salt, and beat with a fork.
- Chicken egg: 2 pieces
- Olive oil: 2 tablespoons
- Salt: to taste
2
Gradually add sifted flour and knead a soft, elastic dough that doesn't stick to your hands.
- Wheat flour: 2 glasss
3
Cover the dough with a towel and let it rest for 30 minutes.
4
Meanwhile, prepare the filling. Peel the onion and grate it on a fine grater, or you can chop it with a blender.
- Onion: 1 head
5
Mix all the minced meat with onion, chopped parsley, salt, and pepper, and knead thoroughly.
- Ground lamb: 250 g
- Ground beef: 250 g
- Onion: 1 head
- Chopped parsley: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
6
Roll the dough into a thin layer and cut it into small equal squares (originally 1 cm on each side).
7
Place filling on each square and connect all four edges of the dough. Boil the manti in salted water for about 6-8 minutes after boiling.
- Salt: to taste
8
Prepare the sauce. Heat butter and olive oil in a pan.
- Butter: 1 tablespoon
- Olive oil: 2 tablespoons
9
Add garlic and ginger. Sauté, stirring, for 5 minutes.
- Garlic: 3 cloves
- Ginger root: 1 piece
10
Pour in tomato juice, add sugar, pepper, salt, and bring to a boil.
- Tomato juice: 600 ml
- Sugar: 1 teaspoon
- Ground black pepper: to taste
- Salt: to taste
11
Add dried basil and thyme, and simmer, stirring, for another 3-5 minutes until thickened.
- Dried basil: 1 tablespoon
- Dried thyme: 1 teaspoon
12
Serve the dumplings with sauce.
